WARM CHICKEN NACHO DIP

WARM CHICKEN NACHO DIP 1 (14 ounce) can diced tomatoes with green chile peppers (such as RO*TEL(R)), drained 1 (1 pound) loaf processed cheese food (such as Velveeta(R)), cubed 2 large cooked skinless, boneless chicken breast halves, shredded 1/3 cup sour cream 1/4 cup diced green onion 1 1/2 tablespoons taco seasoning mix 2 tablespoons minced jalapeno pepper, or to taste (optional) 1 cup black beans, rinsed and drained Place the diced tomatoes, processed cheese, chicken meat, sour cream, green onion, taco seasoning, and jalapeno pepper into a slow cooker. Cook on High, stirring occasionally until the cheese has melted and the dip is hot, 1 to 2 hours. Stir in the black beans, and cook 15 more minutes to reheat